This summer, our friend gave us a big zucchini that is almost a foot long. Rather than making the usual zucchini boat or stir-frying it, we decided to try something new and made a Zucchini Crust Pizza. Didn't know what to expect, we were surprised that the crust came out amazingly delicious! You wouldn't even know that it had zucchini in it unless if we told you! It's great because you don't have to knead the dough and it’s low carb. It's very easy to make.
Our recipe is a Pepperoni and Margherita personal pie. We've made this crust several times before using both AP flour and GF flour. AP flour seems to give a crispier crust but either flour tastes the same. Give it a try!
Ingredients
Servings: 10-12" pizza for one
For the Zucchini "dough":
2 medium Zucchini, grated (about 2 cups)
1 teaspoon sea salt
1 large Egg
1/3 cup AP Flour or Gluten-free flour
1/2 cup Mozzarella, shredded
1 Tbsp Pizza seasoning
1/2 Tbsp sea salt
For the toppings: Any of your favorite. This is our version!
Pizza sauce
1 cup Mozzarella, shredded or sliced
15 slices of Pepperoni
Fresh basil
Instructions
No need to peel the zucchini. Scrub it well under cold water then soak in white vinegar + water for 10 mins.
Grate each zucchini on the largest holes on a grater (just like grating cheese).
Place grated zucchini on a towel then season with 1 teaspoon salt to soak excess moisture. Set aside for 10 mins.
Place zucchini on a cheese cloth and wring out all of the water.
Combine zucchini, flour, 1 Tbsp salt, egg, pizza seasoning, and mozzarella cheese in a bowl. Mix well.
Place parchment paper on a flat baking pan. Spray with oil. Form your "dough" into a 10-12 inch circle onto the baking pan.
Bake the zucchini crust at 475F for 14 minutes. When done, the bottom should be browned and firm.
Remove the crust from the oven. Use a ladle to scoop pizza sauce onto the crust then use the back of the ladle to spread the sauce outwards to cover the crust.
Add mozzarella and your favorite toppings. Bake in the oven again at lower temperature 450F for 8 mins. Transfer to a plate and add fresh basil for the margherita pizza Enjoy!
Notes:
Baking time for the crust varies depending on your oven. We suggest to check the crust at 10 mins. then add more time if necessary.
Make sure the crust is crispy and browned first before adding sauce (otherwise it will be soggy). Baking time varies when you bake the pizza with toppings also! Check pizza in the oven often.
If you don't have pizza seasoning. You can make your own with dried oregano, basil, thyme, rosemary, garlic powder, black pepper, fennel, onion powder.
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.